INGREDIENTS:
| 4 cups chicken broth 1 pound asparagus, washed, trimmed 3 tbsp. butter 1 small onion, chopped 1 tsp. grated fresh ginger | 1 tbsp. flour 1 tbsp. patis 1 cup diced cooked chicken meat 1/8 tsp. ground pepper 2 cups skim or 2% milk |
DIRECTION:
- Bring chicken broth to a boil in a medium saucepan, add the asparagus, cover and adjust heat to simmer. Remove the stalks after 5 minutes, trim off about 1-1/2 inches of all the tips and set tips aside.
- Slice the remaining stalks into 1” pieces and reserve. Transfer the broth to a bowl and reserve.
- Return pan to heat, melt butter, add onions to butter, let caramelized for 3 minutes without stirring, stir in flour and ginger and sauté 2 minutes more, allowing the mixture to brown.
- Gradually add the reserved broth, a cupful at a time, whisking to prevent lumps. Simmer the coup 5 minutes. Add chopped asparagus, patis and chicken, sauté 5 minutes. Let cool, puree in a blender, chill until serving time. Taste and correct seasoning. Ladle into soup bowls, top each soup bowl with some reserved asparagus tips, and serve.
Cooking Tip: Caramelized onions for soup by cooking them slowly in a little oil, without stirring, until they are golden brown, about 2 – 3 minutes. This brings out the fullest onion flavor and adds rich color to the soup.
Preparation and cooking time: 45 minutes
Serves: 4 – 6
